Venison soup
- Main Ingredient: Beef Game Venison
- Course: Various soups and stews
- Yield:
Venison soup ingredients
- 1 lb Venison, cut into bite-sized
- -pieces
- 1 46-oz can vegetable
- -cocktail juice (v-8)
- 1 28-oz can whole tomatoes
- -undrained and chopped
- 2 med Red onion, chopped
- 1 T worchestershire sause
- 1⁄8 t Hot sauce
- 4 large Potatoes, peeled and cubed
- 3 med Carrots, sliced
- 4 small yellow squash, sliced
- 3 To 4 stalks celery, thinly
- Sliced
- 2 med Green peppers, cut into 1-
- -inch pieces
Cooking Venison soup
1. Combine first 6 ingredients in an 8-quart dutch oven; bring to a boil.
2. Reducei to medium heat; cover and cook 30 minutes, stirring occasionally.
3. Stiri in potatoes and carrots; cover and cook for 20 minutes.
4. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender.
5. Yield: 4 quarts.
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